directions

Preheat the oven to 350 degrees F. Divide the dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with the remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.

In a large skillet, melt the butter over medium-high. Add the leek and cook, stirring, until soft, 3 minutes. Add the kale and thyme, season with salt and pepper and cook until the kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add the broth and bring to a boil. Cook, stirring often, until the mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper and stir in the chicken. Let cool slightly.

Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush the edges with egg and top with larger dough rounds; using fingers, press the edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating the sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.

Flaky Pie Dough:

In a food processor, pulse the flour and salt to combine. Add the butter; pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).